Nutrition per serving may change if servings are adjusted.
3 slices whole-wheat bread, cut in 1/2-inch cubes
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups torn young dandelion greens, or spinach leaves
2 ounces lean Canadian bacon, cut in strips
1/4 cup red- or white-wine vinegar
1/4 cup reduced-sodium chicken broth
2 tablespoons chopped shallots
2 large hard-boiled eggs, (see Tip)
Salt & freshly ground pepper, to taste
Preheat oven to 350 °F.
Toss bread cubes with 1 1/2 teaspoons oil and garlic in a cake pan or pie plate. Bake until golden and crisp, 15 to 20 minutes, stirring several times.
Wash and thoroughly dry dandelion greens (or spinach leaves) and place them in a salad bowl. Heat remaining 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add bacon and saute until golden, 2 to 3 minutes. Spoon over greens.
Add vinegar, broth and shallots to the pan. Bring to a boil, stirring. Cook for about 1 minute. Pour over greens. Add eggs and the croutons and toss. Season with salt and pepper and serve immediately.
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.